Pumpkin Cornbread Muffins-Autumn Treat for Breakfast or Brunch

With fall vibes all around, we just had to share these pumpkin cornbread muffins. They’re soft, moist, and a perfect mix of sweet and savory, loaded with delicious pumpkin spice. It’s like having a little piece of autumn in every bite!

pumpkin cornbread muffinsPhoto byThyme of Season

These muffins are not only easy to make, but they also make a perfect addition to your breakfast or brunch table. They are wonderful with a drizzle of honey, a dollop of soft whipped butter, or even pumpkin butter for additional pumpkin flavor. They pair really well with a nice chili too, especially with this cozy Pumpkin Turkey Chili or our Slow Cooker Vegetarian Chili!

Ingredients You Will Need

To create these scrumptious pumpkin corn bread muffins, you will need the following ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ⅓ cup brown sugar, packed
• 1 cup pumpkin puree
• 2 eggs
• ¾ cup buttermilk or regular milk
• ¼ cup vegetable oil

Step-by-Step Instructions

Follow these simple steps to prepare your pumpkin corn bread muffins:

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin or cupcake tin with paper liners.
2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the pumpkin puree, eggs, oil, and buttermilk or milk.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. If desired.
5. Pour the batter into the muffin tin, filling each cup about two-thirds full.
6. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.

Allow your pumpkin corn bread muffins to cool before serving. Enjoy!